Grilled Chicken and Papaya

I’m thinking I’ll focus on grilling recipes this week. Start with something a bit different with some exotic flavors.  Serve over rice or couscous and add some grilled vegetables for a quick and easy dinner.

Grilled Chicken & Papaya

  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 boneless chicken breasts
  • 8 button mushrooms, washed
  • 1 onion, cut into 8 wedges
  • 1 green pepper, cut into 8 pieces
  • 1 papaya, peeled, seeded & cut into 8 chunks
  • 4 large metal skewers (if you use wooden, remember to soak them first)

skillet

Heat oil in skillet, add curry powder and stir for 30 seconds, remove from heat & add lemon juice, water, salt & pepper. Cut each breast into 4 to 6 cubes. Thread on skewers: (suggested) mushroom, chicken, onion, pepper, chicken, papaya, chicken, pepper, onion, chicken, papaya, mushroom. Brush curry mixture on all sides of the kabobs. Grill for 10-15 minutes, turning frequently and basting with curry mixture.

papaya1



 

Dinner Menu: Cranberry Grilled Chicken

Cranberry Chicken 3_Snapseed2

Continuing  my week of highlighting recipes that have low salt content. This homemade sauce is tangy and sweet, plenty of flavor without added salt. To reduce salt even more, use low-sodium ketchup (or homemade ketchup) and a dash of red wine vinegar. Hoping to get a Bixby update later today.

On the board tonight:

  1. Cranberry Chicken
  2. Cheesy-Lemon Cauliflower
  3. Steamed Rice (I like Jasmine with this menu)
  4. Ice Cream Sundaes

Cranberry Chicken

  • 1 tbsp butter
  • ½ onion, chopped
  • 4 boneless chicken breasts, pounded flat
  • ½ cup ketchup
  • ¼ cup brown sugar, packed
  • 1 tbsp red wine vinegar
  • 1 tsp dry mustard
  • 2 cups whole cranberries*

9×9 glass baking dish, greased and skillet

Heat butter in skillet, sauté onions until golden brown. Arrange breasts in one layer in baking dish. Mix together ketchup, sugar, vinegar, mustard & onions. In a blender, coarsely chop cranberries and add to sauce mixture. Spoon over chicken. Bake at 425° for 25 minutes, until chicken is 180° in center.

*As anyone who reads the blog knows,  I keep cranberries in the freezer, having stocked up during the holidays. If you can’t find whole cranberries, use whole, canned and omit the brown sugar.

Cheesy-Lemon Cauliflower

  • 16 oz cauliflower crowns
  • ¼ cup lemon juice
  • 2 tbsp butter
  • ½ onion, chopped
  • 3 tbsp flour
  • ½ cup milk
  • ¼ tsp curry
  • 1 tsp salt- or substitute 1 tbsp lemon zest
  • 4 oz shredded cheddar
  • 1 lemon, quartered

saucepan

Add cauliflower, 1 inch of water and ¼ cup lemon juice in saucepan, bring to a boil and cook until cauliflower is just tender. Drain. In saucepan, melt 1 tbsp butter, sauté onion until golden, then add flour, stirring until smooth. Add milk, seasonings & cheese, stir until well mixed and smooth. Add cauliflower, stir well. Reduce heat and let simmer on low, stirring occasionally for 20 minutes. Serve with lemon.   The lemon in this really brightens the flavor.

Shopping List:

  • 4 boneless chicken breasts
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 1 tsp dry mustard
  • 2 cups whole cranberries*
  • 16 oz cauliflower crowns
  • 1 lemon
  • 1 onion
  • 4 oz milk
  • 4 oz shredded cheddar
  • 1 lemon
  • rice
  • 1 quart favorite ice cream
  • Sundae toppings

Also: butter, flour, curry, salt, red wine vinegar

Dinner Menu: Chicken Salad and Green Beans in Vinaigrette

DSC_9839 [1024x768]

JeffreyW’s Green Bean Salad

You can prepare all of this a day ahead of time for an easy and tasty picnic. And if it’s a party, they’re easy to double.

On the board tonight:

  1. Marinated Chicken Salad
  2. Sub Rolls
  3. Green Bean Salad
  4. Sliced Peaches

Chicken Salad

Chicken: (Marinate overnight)

  • ¼ cup dill juice
  • 3 tbsp Dijon or stone ground mustard
  • 1 tsp garlic paste
  • 4 boneless chicken breasts

Mix together ingredients and marinate overnight. Remove chicken from marinade and discard marinade. Grill or broil chicken and cool completely, then cut into small cubes or run through a food processor.

Salad:

  • 2 stalks celery, chopped
  • ¼ cup chopped dill pickles
  • 1 jalapeño, seeded & chopped
  • ¼ cup salad dressing or mayonnaise (more as needed)
  • 2 tsp Dijon or stone ground mustard

bowl

In bowl, mix cubed chicken with ingredients, blending well. Serve on sub rolls.  Serves 6 easily

JeffreyW’s Green Bean Salad (pictured above) – recipe here.

Shopping List:

  • Sub rolls (I like the miniature ones myself)
  • 1 lb fresh green beans, cherry tomatoes
  • white wine vinegar
  • olive oil
  • Dill pickles
  • Dijon or stone ground mustard
  • Garlic paste
  • 4 boneless chicken breasts
  • 2 stalks celery
  • 1 jalapeño
  • Salt & pepper
  • Peaches

cropped-peaches1.jpg

Maple Cranberry Glazed Chicken

DSC_9678 (1600x1060)This was going to be maple mustard glazed chicken but I used my leftover cranberry sauce instead of the mustard.  It was a last minute call influenced by my extreme desire to not waste anything.  I’ve been looking at the cranberries stuck way back there in the fridge ever since the holiday and decided now or never. The mustard will keep.  It went down just like in the linked recipe.  The chicken was juicy and tasty but I don’t know if I’d go with the maple syrup again.  Honey would work.  I have a big box of dried cherries and this is giving me ideas.

Chicken Marsala

DSC_8569 (1600x1060)This is a family favorite.  We went with Tyler Florence’s recipe for tonight’s dish, the prosciutto was an interesting touch.  I almost went with baked potato for the side because I wanted something a little different than the wild rice mix that’s my goto for this before remembering the couscous I had ordered from Amazon.

Dinner Menu: Better Late than Never, Spicy Chicken Stew

It has been a crazy week and I was going to skip the weekly dinner menu, except it falls completely inline with the Friday Recipe Exchange tonight.

Meanwhile in the kitchen right now I’m making a gluten-free Pumpkin Cake, I’ll post the recipe later, as soon as I know if it came out ok. Company on the way to taste test. 🙂 Although they do not know  it.

On the board tonight:

  1. Spicy Chicken Stew
  2. Sweet Potatoes w/Apples
  3. Tossed Salad
  4. Shortbread

Spicy Chicken Stew

Slow-Cooker Meal

  • 1 tbsp olive oil
  • 4 boneless breasts, large cubes
  • ½ lb smoked sausage, cubed
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 15 oz tomato sauce
  • ½ cup water
  • 2 tsp to 1 tbsp chili powder
  • 1 tsp salt
  • ¼ cup sliced almonds

Slow-Cooker

Combine all ingredients (except almonds) into Slow-Cooker, cook according to manufacturer’s directions (usually on low) for 8-10 hours. Add almonds, simmer 5 minutes & serve.

Sweet Potatoes w/Apples

  • 2 sweet potatoes, peeled & cubed
  • ¼ cup water
  • 2 apples, cored & sliced
  • 8 oz can sliced pineapple (including liquid)
  • 2 tsp butter
  • ½ cup orange juice
  • ½ tsp cinnamon
  • ¼ tsp salt

2 qt casserole dish, greased

Add sweet potatoes and ¼ cup water to casserole dish and microwave for 3 to 5 minutes (until potatoes are fork tender, add more water if needed) Add remaining ingredients to casserole dish, stir gently and bake at 450° for 20 to 30 minutes, uncovered, until apples and potatoes are very soft.

UPDATE: I just received an email from a friend who said that you can actually put all the ingredients from the stew and the sweet potato recipes into the same slow-cooker and create a very popular Mexican stew called Mancha Manteles.  Who knew?  I knew the two dishes complimented each other nicely…all together would be interesting.

Shortbread

  • 1 cup butter
  • ½ cup sugar
  • 2 ½ cups flour

baking sheet

Cream butter and sugar until fluffy. Stir in flour. Chill for an hour. Divide in half. Place each half on baking sheet and pat each into approx. 7 inch circle. Prick each with a fork to make 16 wedges (total of 32). Bake for 30 minutes at 300°

Shopping List:

  • 4 boneless breasts
  • ½ lb smoked sausage
  • 1 medium onion
  • 1 green pepper
  • 15 oz tomato sauce
  • 1 tbsp chili powder
  • ¼ cup sliced almonds
  • 2 sweet potatoes
  • 2 apples (my new favorite are Jazz)
  • 8 oz can sliced pineapple
  • 4 oz orange juice
  • 1 1/4 cups butter
  • 3/4 cup sugar
  • 2 ½ cups flour

Also: olive oil, cinnamon, salt, pepper

Originally published on January 2010

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Dinner Menu: Cranberry Chicken and Cheesy-Lemon Cauliflower

A little fall at Golden Ponds this weekend

A little fall at Golden Ponds this weekend

We saw Gravity yesterday in IMAX 3D, which was my first IMAX 3D experience. It was quite the ride. I’m not a fan of 3D (I find it distracting) but i think in this case, it was a must. Also went out to explore the recently reopened trails around the city. There are only a few open and there is lots of damage still, I’ll post photos later.  The rest of the city is getting back to normal and I hope it’s the same for the other towns that were hit even harder than we were.

Fall is in the air and now I want pumpkin and cranberry, so I thought it was time to bring out the roasted cranberry chicken recipe. I love chicken and cranberry together and this recipe creates a tangy cranberry barbecue sauce.  I’m not a big fan of cauliflower, but this version can get me to eat it and it makes a perfect side to the chicken. And to finish it up, a nice treat, ice cream sundaes. If you really want to complete the fall theme, try some pumpkin ice cream, or maybe go with some vanilla served over hot apple crisp.

On the board tonight:

  1. Cranberry Chicken
  2. Cheesy-Lemon Cauliflower
  3. Ice Cream Sundaes

Cranberry Chicken 3_Snapseed2

Cranberry Chicken

  • 1 tbsp butter
  • ½ onion, chopped
  • 4 boneless chicken breasts, pounded flat
  • ½ cup ketchup
  • ¼ cup brown sugar, packed
  • 1 tbsp red wine vinegar
  • 1 tsp dry mustard
  • 2 cups whole cranberries*

9×9 glass baking dish, greased and skillet

Heat butter in skillet, sauté onions until golden brown. Arrange breasts in one layer in baking dish. Mix together ketchup, sugar, vinegar, mustard & onions. In a blender, coarsely chop cranberries and add to sauce mixture. Spoon over chicken. Bake at 425° for 25 minutes, until chicken is 180° in center.

*As anyone who reads the blog knows,  I keep cranberries in the freezer, having stocked up during the holidays. If you can’t find whole cranberries, use whole, canned and cut the sugar.

Cheesy-Lemon Cauliflower

  • 16 oz cauliflower crowns
  • ¼ cup lemon juice
  • 2 tbsp butter
  • ½ onion, chopped
  • 3 tbsp flour
  • ½ cup milk
  • ¼ tsp curry
  • 1 tsp salt
  • 4 oz shredded cheddar
  • 1 lemon, quartered

saucepan

Add cauliflower, 1 inch of water and ¼ cup lemon juice in saucepan, bring to a boil and cook until cauliflower is just tender. Drain. In saucepan, melt 1 tbsp butter, sauté onion until golden, then add flour, stirring until smooth. Add milk, seasonings & cheese, stir until well mixed and smooth. Add cauliflower, stir well. Reduce heat and let simmer on low, stirring occasionally for 20 minutes. Serve with lemon.   The lemon in this really brightens the flavor.

Shopping List:

  • 4 boneless chicken breasts
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 1 tsp dry mustard
  • 2 cups whole cranberries*
  • 16 oz cauliflower crowns
  • 2 oz lemon juice
  • 1 onion
  • 4 oz milk
  • 4 oz shredded cheddar
  • 1 lemon
  • 1 quart favorite ice cream
  • Sundae toppings

Also: butter, flour, curry, salt, red wine vinegar

Friday Recipe Exchange: En Papillote


Final
Let’s start with a few housekeeping tasks: First, stay safe today if you’re in the snow path (SNOWMYGAWD!) and second, the latest Katie-on-the-run update is here.  In the shadow of the Rockies we are expecting about 4 inches of the white suff Saturday.

So Valentine’s Day. I’m not a fan. I’m not anti-Valentine’s Day anymore than I’m anti-New Year’s Eve. But I am of the opinion that going out to a restaurant on Valentine’s day is a recipe for disaster: so-so food and rushed service, even at the best restaurants.  Instead, I like to cook – ok, I guess that’s nothing new.  One of my favorite menus for the big day is here. This year I was looking for something new. I’d been thinking for a while about testing out a recipe “en papillote”, quite literally, in parchment. I thought this would make for a special dinner.

I tested out two types of parchment – the first was a parchment bag and the second was parchment lined foil. Below you’ll find detailed instructions and a couple of simple recipes.

But first, what are your plans for Valentine’s? Do you go out, do you cook and most importantly, is there chocolate?

1Parchments styles

In any of these recipes you can use plain parchment, as well. With the parchment paper – plain or foil lined, you start by cutting it into a heart shape. I cut it at 16″ long, but it probably would have been ok at 12 inches.

I focused on chicken, but the technique is often used for fish. Kirk Spencer has a lovely stuffed fish recipe here.  You can adapt any of these recipes to fish or chicken. The key is to make sure you have enough liquid and you make a tight seal in order to poach/steam the ingredients.

The recipes were pretty simple. In the parchment bag, I placed carrot and zucchini sticks, a chicken breast and drizzled with lemon butter, garlic, rosemary and sage. I added a bit of butter and lemon slices on top.

1Parchment Bag

On the parchment I put cooked rice, vegetable curls (using the vegetable peeler), chicken breast and drizzled with soy sauce and rice vinegar.

Foil Parchment

Then fold up the edges and seal tightly. I really like the foil for this, it was easy to roll up and seal.

Foil Parchment closed

While you’re putting everything together, preheat the oven to 400 degrees and heat a baking sheet. Place the sealed packets on the heated baking sheet. Bake for about 15-18 minutes, until chicken is cooked through.

Cooked Packets

You can serve it on the plates in the packets or plate it up. I like having the packets.

All in all, I think I  preferred the parchment with the foil back. It was as easy to deal with as the parchment bag, a bit easier to arrange the ingredients, it sealed better and I think the presentation is prettier.

Final 2

The best part of this cooking method is that it was easy, quick, no clean-up and made a fun plate.  Leaves plenty of time to make the fancy chocolate dessert.  Have a happy Valentine’s Day!